Egg Crepes

6 Nov

This is one of my favorite culinary tricks.  Perfect if you are entertaining – breakfast and brunch, in particular.  You can make these in advance and keep them in parchment paper in the fridge until ready to use.

When I learned to make these, they were of a much thinner variety.  But, if you are using egg crepes for sandwiches, as the foundation for a light salad, or for any purpose other than as a proper crepe, making the crepe more substantial will serve you better.  Egg pancake is a better title, perhaps (but not as refined-sounding).

Egg Crepes


6 eggs

1/3 cup Parmesan cheese

Salt & pepper

Good quality olive oil


Whisk eggs and Parm.  Add salt and pepper to taste. Add a drizzle or two of olive oil to a round, 8 inch or so non-stick fry pan.  Heat on medium high heat.  Using a ladle, spoon about a half a cup of egg mixture into the pan.  Be sure the entire circle of the pan is covered evenly with a thin layer of egg.

The egg will bubble slightly as it heats.  As a crust begins to form around the edges, gently press from the outside in so the runny, uncooked egg can reach the pan and harden.  You can also scrape away a bit of egg from the middle and let the egg run down until it fills in the hole.  This will ensure the egg cooks fully and evenly. (Adjust the heat as necessary if the egg is not forming a crust or is cooking too quickly (i.e., bottom is burning) or otherwise.)

When the egg is mostly firm (approximately 1 minute), flip over and cook for another 30 seconds.  Remove from heat.  Preserve on parchment paper in layers until ready to use.  

This recipe makes about 5-6 crepes.

Thinner egg crepes work beautifully filled with asparagus, goat cheese, and fines herbs.  As a “pancake,” the egg works nicely as a platform for a spinach, brie, and caramelized onion salad.  Or trim the edges with kitchen shears to fit perfectly in a croissant sandwich with bacon, egg, and cheese for Sunday brunch.

One Response to “Egg Crepes”

  1. arianne1220 November 6, 2011 at 11:21 pm #

    Looks yummy! Coincidentally, I was craving a breakfast sandwich from Panera today, but I got there too late for breakfast.

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